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-   -   Dry Hopping A Dry Rye (http://www.homebrewtalk.com/f39/dry-hopping-dry-rye-199652/)

Brasco20 10-08-2010 05:47 AM

Dry Hopping A Dry Rye
I brewed a dry rye extract kit from midwest supplies about 2 weeks ago. Ive been wanting to dry hop a brew for some time now and keep putting it off because im always doing different kits and want them to taste how the supplier intended. Couple of things im wondering is, if i dry hop the rye beer, will the hops over power the flavor of the rye? There's a micro brew in MT that puts out a beer called "salmon fly honey rye" its freakin delicious! I love the flavor of the rye, its like drinking a loaf of bread. Second, the hops i have is an ounce of German Spalt. I know nothing about this hop, just picked it out of a ton of options, thought i would try something different. Will this be a good hop for dry hopping, or will it screw up my brew?

Thanks for any help guys!

COLObrewer 10-08-2010 11:36 AM

Looks like it's a noble hops and has a mild spicy aroma, low alpha acid, so it should be fine, you could try it for a couple of days and see how it tastes. Wiki: http://www.homebrewtalk.com/wiki/index.php/Spalt

Brasco20 10-09-2010 06:13 AM

Do you think the hops will mask the flavor of the rye?

david_42 10-09-2010 03:40 PM

Spalt should enhance the spiciness that I like in rye beers.

Brasco20 10-09-2010 05:36 PM

Cool Thanks!

voodoobrew 01-19-2011 04:25 AM


Originally Posted by Brasco20 (Post 2324810)
There's a micro brew in MT that puts out a beer called "salmon fly honey rye" its freakin delicious! I love the flavor of the rye, its like drinking a loaf of bread.

I second this! If you can get your hands on a bottle of salmon fly honey rye you won't be disappointed. It has one of the best flavor profiles I've ever had in a beer :cross:. I'd love to brew up a clone of that... I'm drooling right now just thinking about it.

Brasco20 01-19-2011 05:00 AM

We need a clone for sure! Have you had it on tap?

permo 01-14-2012 02:22 AM

Well, I like this beer as well. I don't taste honey at all....so I am disregarding it as an ingredient. I like the drinkability, but I really have to search to pick out the flavors. So I built a recipe that highlights what I think makes this beer great and kicks them up a notch. I want it maltier, hoppier and spicier (rye and hops).

10.00 lb Munich Malt - 10L (10.0 SRM) Grain 50.00 %
5.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 25.00 %
5.00 lb Rye Malt (4.7 SRM) Grain 25.00 %
0.60 oz Magnum [10.00 %] (60 min) Hops 10.2 IBU
2.00 oz Hallertauer [3.20 %] (30 min) Hops 8.3 IBU

Beer Profile

Est Original Gravity: 1.047 SG

Est Final Gravity: 1.012
Estimated Alcohol by Vol: 4.50 %
Bitterness: 18.5 IBU
Est Color: 8.3 SRM

Mash Profile

Total Grain Weight: 20.00 lb
Sparge Water: 8.59
Sparge Temperature: 168.0

Add 30.00 qt of water at 167.2 F to mash at 154.0 F

Wyeast Munich Lager Yeast, fermented 45-48 and pitched cold.

I have a pile of liberty whole cone sitting around. Considering a dry hop at kegging time.....

squirrelly 01-14-2012 02:35 AM

Hops on rye dry hops their rye, the hops really bring out the spicy character of the rye.

fifelee 02-14-2012 01:00 AM

Permo, how did the recipe turn out?

From their web page they use 2-row, rye malt, honey malt, oats, honey, Magnum, and Tettnager


My cousin loves this beer and asked me to brew a clone for his wedding. I sent an email to the brewery. Hopefully they will share some information.

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